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Preheat the oven to 350 º F.
Spread the almonds on a baking sheet and toast in the oven for 8 to 10 minutes, or until they are fragrant. Remove from oven and let cool while you blanch the mint and parsley.
Bring a large saucepan of water to a boil. Set a bowl of ice water next to the stove.
Add the mint and parsley to the boiling water and leave it for 5 to 10 seconds, or just until they wilt. With a slotted spoon, transfer the herbs to the bowl of ice water. Swish them around for 30 seconds. Drain into a colander, and with your hands, squeeze out as much liquid as possible.
In a food processor, combine the almonds, mint, parsley, hot tap water, olive oil, lemon juice, lemon zest, garlic (optional), salt, and pepper. Pulse until finely chopped.
Then, set the processor on continuous speed, and puree until creamy. If you like a slightly chunky pesto, stop the machine before it becomes smooth.
Taste and add more salt and pepper if you like. Transfer to a glass jar and store in the refrigerator for up to 5 days. Freeze in ice cube trays for up to 12 months.